Chipotle Red Cabbage Tacos

Monday, October 20, 2014


Last winter, my CSA box contained a red cabbage almost every time we got the box (I typically get it every other week).  My small exposure to red cabbage was in the form of cafeteria salad, and so I was not super thrilled to get it, and had little idea of what to do with it.  The one thing it has going for it, though, is that it is a beautiful vegetable.  I don't know about you, but I am much more willing to give something pretty a shot.  So, we tried borsht, and some coleslaw-type recipes, or shredded it and added it to salad, and probably a few other things that I can't remember, but then I stumbled up on this recipe and have decided that this is my favorite way to eat red cabbage!  The lime juice really helps soften the cabbage up, and makes it much softer and more subtle than it usually is.  Plus, I love chipotle powder and it pairs beautifully with the lime juice!



Chipotle Red Cabbage Tacos: 
adapted from Cooking with Katie

Chicken: 
2 boneless, skinless chicken breasts, chopped into 1/2 slices
3 Tbs lime juice (you can also juice a lime and zest it, and use the zest.)
1 tsp of chipotle powder
1/2 tsp salt
1/4 tsp pepper
1/2 tsp sugar

Place chicken pieces on a cookie sheet, pour lime juice over them, sprinkle on chipotle powder, salt, pepper and sugar over the top and stir to coat evenly.  Spread out chicken slices out on pan for even cooking.  Broil for 8 - 10 minutes on low until chicken is cooked through and turning slightly brown on the outside.  

While the chicken is cooking, make the cabbage slaw.
Cabbage Slaw:
1 cup of corn (canned, from the ear or frozen)
1/4 cup head of red cabbage
2 Tbs Lime Juice

Chop the red cabbage into thin slices and toss in a bowl with the lime juice.  Let stand for 20 minutes to help soften the cabbage.  After the 20 minutes is up, add the corn and lightly season with salt and pepper.  

Chipotle ranch dressing: 
1/2 cup of mayonnaise
1/4 cup of buttermilk
1/4 tsp of chipotle powder (more or less depending on how spicy you want it)
a little salt
a little pepper
a splash of lime juice

Combine in a small bowl or jar

Start with store-bought or homemade tortillas, add cabbage slaw, chicken and top with feta or mozzarella and drizzle chipotle ranch over the whole thing.  Enjoy!


7 comments

  1. Yumm! We're having a family over for dinner Friday and what I will be serving for dinner was between steak fajitas or coconut breaded chipotle fish tacos! My hubby decided he would prefer serving a tried a true recipe for guests, so steak fajitas won. I may just have to make my fish tacos tonight. I have a more difficult recipe for the chipotle sauce but yours seems so much easier (mine required adobo that would have to be made homemade because the store bought stuff has ingredients I can't eat). I'll let you know what we think tomorrow. :)

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    1. Please do! I would love to know what you think! I really like anything that is similar to a homemade ranch dressing, so this one is a winner in my book! Hope the tacos turn out well for you!

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    2. Zack, my hubby, loved it! It's got just enough spice! Going to have to make them again soon. :)

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  2. That looks yummy! I like adding black beans to mine.

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    1. Oooh! That sounds very tasty, Lindsay! I love black beans and I usually serve them with tacos, but hadn't considered adding them to these! Maybe I will have to try that next time! Some chopped cilantro on top could be a tasty addition, too!

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  3. Replies
    1. You totally should. I LOVE them! They are some of my favorite tacos of late (And we have eaten a lot of tacos in the last year)! I would love to know what you think!

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